Analisis faktor-faktor yang mempengaruhi behavioral intention konsumen restoran bersertifikasi halal: religiusitas sebagai variabel moderasi = Analysis of factors affecting behavioral intention of halal certified restaurant s consumer religiosity as moderation variable
Andreina Fara Hapsari;
Sri Rahayu Hijrah Hati, supervisor; Aswin Dewanto Hadisumarto, promotor; Sri Daryati, examiner
([Publisher not identified]
, 2016)
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ABSTRAK Pola konsumsi masyarakat saat ini yang suka makan di restoran telah memunculkanfenomena baru. Masyarakat Indonesia yang mayoritas muslim membutuhkansertifikasi halal pada restoran sebagai sarana perlindungan dari mengkonsumsimakanan haram. Namun, perilaku konsumen untuk bersantap di restoran halal tidakhanya dipengaruhi oleh adanya sertifikasi halal melainkan juga faktor budaya danreligiusitas. Penelitian ini menggunakan metode Structural Equation Modelling(SEM) untuk membedah pengaruh faktor perceived value, perceived usefulness,budaya serta religiusitas konsumen terhadap behavioral intention konsumenrestoran bersertifikasi halal. Responden penelitian ini adalah masyarakat berusia18-25 tahun yang pernah mengunjungi restoran bersertifikasi halal dalam satu bulanterakhir. Hasil penelitian menunjukkan bahwa perceived usefulness, horizontalcollectivism, dan vertical individualism memiliki pengaruh terhadap behavioralintention. Sedangkan variabel religiusitas terbukti mempengaruhi hubunganperceived usefulness dengan behavioral intention, horizontal collectivism denganbehavioral intention, vertical individualism dengan behavioral intention, danhoriontal individualism dengan behavioral intention. ABSTRACT The consumption pattern of today?s society that like to dine in restaurant hascreated a new phenomenon. Indonesia, which is a Muslim majority country needshalal certification on restaurant as a protection for consumer from consuming anon-halal food. However, consumer behavior to dine in a halal certified restaurantis not only affected by halal certification, but also by culture and religiosity. Thisresearch using a Structural Equation Modelling (SEM) to analyze the effect ofperceived value, perceived usefulness, culture, and religiosity towards cosumer?sbehavioral intention to dine in halal-certified restaurant. Respondents of thisresearch are those who are between 18 ? 25 years old and have visited halalcertifiedrestaurant within the last month. This research find that perceivedusefulness, horizontal collectivism, and vertical individualism affect consumer?sbehavioral intention. This research also find that religiosity affect the relationshipbetween perceived usefulness and behavioral intention, horizontal collectivism andbehavioral intention, vertical individualism and behavioral intention, and horiontalindividualism and behavirola intention.;; |
 S64717-Andreina Fara Hapsari.pdf :: Unduh
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| No. Panggil : | S64717 |
| Entri utama-Nama orang : | |
| Entri tambahan-Nama orang : | |
| Entri tambahan-Nama badan : | |
| Subjek : | |
| Penerbitan : | [Place of publication not identified]: [Publisher not identified], 2016 |
| Program Studi : |
| Bahasa : | ind |
| Sumber Pengatalogan : | LibUI ind rda |
| Tipe Konten : | text |
| Tipe Media : | unmediated ; computer |
| Tipe Carrier : | volume ; online resource |
| Deskripsi Fisik : | xvii, 169 pages : illustration ; 28 cm + appendix |
| Naskah Ringkas : | |
| Lembaga Pemilik : | Universitas Indonesia |
| Lokasi : | Perpustakaan UI, Lantai 3 |
| No. Panggil | No. Barkod | Ketersediaan |
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| S64717 | 14-18-246317668 | TERSEDIA |
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| Tidak ada ulasan pada koleksi ini: 20430674 |
